Biplab

Biplab P

Candidate Number : 20494

Interview Notes

Biplab presents as a qualified and well-rounded chef with strong Australian experience and formal training in hospitality management and commercial cookery. He demonstrates solid capability in menu execution, stock control and kitchen leadership within high-volume environments. Known for maintaining quality and consistency under pressure, he brings strong organisation, efficiency and attention to detail. Biplab is a proactive team player with a focus on continuous improvement and guest satisfaction. With a strong technical foundation and professional approach, he is well suited for chef roles across Australia’s restaurant and hotel sector.

Year of Birth: 1986

Driver's License: No

Passport: Yes

Expiry 2027

About Me

I am a results-driven and qualified hospitality professional with a Diploma in Hospitality Management and Certificates III and IV in Commercial Cookery. I’ve gained extensive experience across respected Australian establishments, including Strozzi Melbourne, Jokers Hotel Geelong, and Horsham Sports & Community Club. My expertise spans all kitchen sections, including à la carte, grill, and larder, as well as menu planning, team training, and inventory control. I excel in maintaining high quality during high-volume service periods while ensuring food safety, cost efficiency, and presentation excellence. I take pride in balancing creativity with commercial awareness, ensuring every dish meets both guest expectations and business objectives. I’m a strong communicator and collaborator, and I enjoy mentoring junior chefs to maintain consistency and teamwork in the kitchen. My approach combines passion, precision, and professionalism, essential qualities in Australia’s fast-paced hospitality industry. I’m eager to contribute to a venue that values reliability, quality, and a strong culinary work ethic.

Work Experience

West Dubbo Bowling Club (Club Dubbo)
Dubbo, NSW
Chef
May 2025 – Jul 2025
  • I led daily kitchen operations in a high-volume club environment, ensuring precision, speed, and quality across every service. I collaborated closely with the Head Chef on menu innovation and plating concepts that boosted guest satisfaction and repeat business. I managed inventory and ordering, trained kitchen staff in food safety and technique, and championed team morale under pressure. My leadership, creativity, and technical control over grill, pans, and larder sections helped deliver consistent, high-standard meals to hundreds of patrons.
Horsham Sports and Community Club
Horsham, VIC
Chef
Jul 2024 – Aug 2024
  • I oversaw a busy kitchen delivering quality dishes to a large and varied clientele. I streamlined workflow systems that improved timing and reduced waste while maintaining strict HACCP compliance. I supported menu planning with seasonal updates, sourced ingredients locally, and trained staff in multi-station operations. My hands-on leadership and calm control under pressure ensured smooth service delivery. The strong kitchen culture I fostered directly contributed to higher efficiency, staff retention, and consistently positive guest reviews.
Lake Bolac Brewery
Lake Bolac, VIC
Chef
May 2024 – Jul 2024
  • At this regional brewery venue, I managed all aspects of daily kitchen production, from prep through service, ensuring quality consistency across menus that celebrated local ingredients. I optimized processes to improve plating time without compromising flavor or presentation. I worked across grill, sauces, and larder sections, adapting dishes to changing customer preferences and dietary requirements. My teamwork, innovation, and leadership enhanced the kitchen’s productivity, while my input into seasonal menu refreshes elevated customer experience and sales outcomes.
Brycees Tavern
Mooroolbark, VIC
Chef
Mar 2024 – Mar 2024
  • I contributed to efficient kitchen operations at a busy tavern, managing multiple sections simultaneously and maintaining seamless service flow during peak trading. I developed new recipes that balanced flavor, cost, and presentation while mentoring junior cooks on technique and pace. I handled stock control, menu execution, and supplier coordination to maintain high-quality standards. By upholding rigorous food safety and allergen management practices, I ensured every guest received consistent, fresh, and visually appealing dishes under demanding service conditions.
The Lancefield Hotel
Lancefield, VIC
Chef
Jan 2024 – Mar 2024
  • I played a vital role in executing diverse menus across breakfast, à la carte, and events at a busy country hotel. I collaborated on menu innovation with a focus on local produce and visual presentation. I led daily prep, maintained strict food safety compliance, and supervised junior staff to maintain consistency and timing during service. My ability to balance cost control, quality, and speed under pressure helped improve efficiency and contributed to a stronger kitchen reputation.
Old Keilor Hotel
Keilor, VIC
Chef
Dec 2023 – Jan 2024
  • I supported a high-volume kitchen catering to both restaurant and function guests, executing dishes with precision and consistency under tight timeframes. I collaborated with senior chefs on creative menu designs and plating enhancements. I optimized inventory systems and maintained supplier relationships to balance quality and cost. My focus on mentoring team members in advanced cooking techniques and safe food handling helped boost kitchen cohesion and morale while ensuring flawless service standards and guest satisfaction.
Melbourne Hospitality People (Republica)
St Kilda, VIC
Chef
Oct 2023 – Oct 2023
  • Working in a fast-paced beachfront restaurant, I delivered high-quality, modern Australian cuisine to large volumes of guests daily. I maintained seamless coordination between kitchen sections, ensuring timing, presentation, and flavor consistency. I supported menu design aligned with seasonal produce and customer trends. My leadership under pressure, combined with my technical precision and positive teamwork, allowed the kitchen to perform efficiently even during the busiest shifts, strengthening Republica’s reputation for premium coastal dining experiences.
Strozzi
Strozzi, Melbourne, VIC
Sous Chef
Jul 2023 – Aug 2023
  • I supervised all kitchen operations in a fine-dining Italian restaurant renowned for classical technique and precision. I collaborated on menu creation, staff training, and service coordination, ensuring every plate met aesthetic and flavor expectations. I implemented portion and cost controls, refined plating standards, and mentored junior chefs in traditional and modern Italian cooking. My leadership ensured high morale and flawless service execution, helping sustain Strozzi’s reputation for excellence in Melbourne’s competitive fine-dining scene.
Jokers Hotel
Geelong, VIC
Chef
Dec 2022 – May 2023
  • I managed all kitchen stations in a large-scale hotel restaurant serving à la carte and function menus. I led daily prep, coordinated orders under pressure, and ensured consistent plating and taste across all meals. I developed new dishes to modernize the menu, trained team members on allergen management and food safety, and optimized ordering systems to control costs. My ability to maintain calm precision in busy services earned positive customer feedback and strengthened repeat patronage.
Sweet Brew Café (Sunshine House)
Darwin, NT
Chef de Partie
Mar 2022 – Jul 2022
  • I managed a key section in a bustling café kitchen, producing quality breakfast and lunch dishes with speed and precision. I contributed to seasonal menu updates and ensured all dishes aligned with brand presentation standards. I optimized workflow to reduce wait times during peak hours and maintained a spotless, compliant workspace. My reliability, adaptability, and strong sense of teamwork allowed the kitchen to exceed daily service goals while delivering consistent, flavorful meals that met customer expectations.
Hicks Hospitality at Indu & Mejico
Melbourne, VIC
Chef
May 2021 – Aug 2021
  • I operated across two distinct venues delivering modern Australian and Latin fusion cuisine, demonstrating versatility and technical adaptability. I ensured high-quality output across à la carte and event menus while mentoring junior chefs in timing and consistency. I balanced creative flair with operational discipline, helping refine plating standards and reduce service bottlenecks. My contribution to recipe testing and daily execution supported kitchen excellence, strengthened staff collaboration, and helped maintain both venues’ strong reputations for innovative dining.
The Meat & Wine Co
Mooroolbark, VIC
Line Cook
Mar 2021 – Jul 2021
  • I delivered precision and speed in a high-demand steakhouse environment, specializing in grilling premium cuts to exact doneness standards. I maintained efficiency during peak service periods, ensuring all dishes were plated with care and accuracy. I enforced hygiene and cross-contamination controls while supporting station setup and prep optimization. My teamwork and adaptability helped streamline communication between the grill and pass, ensuring smooth service flow and consistently outstanding quality that enhanced the guest dining experience.
Macelleria
Richmond, VIC
Chef
Dec 2020 – Mar 2021
  • I worked in a dynamic open-kitchen environment, preparing premium grilled meats and sides with consistent precision and timing. I upheld quality control across multiple stations, ensuring all orders were executed swiftly without sacrificing flavor or presentation. I refined prep systems to maximize speed and reduce waste, maintaining full compliance with food safety standards. My adaptability, calm under pressure, and commitment to team collaboration helped sustain the restaurant’s strong reputation for fast, high-quality dining service

Education & Training

Acknowledge Education Pty Ltd
Melbourne, VIC
Diploma of Hospitality Management
May 2021 – Oct 2021

Certifications

Certificate III & Certificate IV in Commercial Cookery
Aug 2021
HACCP Compliance & Safe Food Handling
Food Safety & Sanitation Certification (Australia)

Skills

  • Chef - 6 Years
  • Chef De Partie - 5 Years
  • Commis Chef - 5 Years
  • Kitchen hand - 5 Years
  • Cafe work - 12 Months
  • Sous Chef - 12 Months